Chicken Caesar Alfredo
Caesar Chicken Alfredo
Your favorite pasta with a twist! Caesar chicken alfredo just in time for your next dinner recipe!
- 4 (5-6 oz) – Chicken Breasts, boneless/skinless
4 T – Caesar Wing Rub
1 C – Flour
- 2 – Eggs
- 2 pkg – Croutons (5oz)
2 T – Olive Oil
- 1 pkg – Fettucine (1 LB)
1 C – Parmesan Cheese, Shredded
- Chopped Parsley for Garnish
2 T – Olive Oil
3 T – Garlic, Minced
¾ C – White Wine
2 C – Heavy Cream
2 T – Caesar Wing rub
- Cook the pasta according to the directions on the package.
- Once cooked, cool the pasta down under cold water and set aside.
- Preheat oven to 350 degrees.
- Season the chicken breasts generously with Caesar Wing Rub.
- Grind the croutons to breadcrumb size. Beat the eggs.
- Set up a breading station starting with the flour, then the beaten eggs and finally the crouton crumbs.
- Bread the chicken breasts by first dredging them in flour. Then coat them well with the egg mixture before finally breading them in the crouton crumbs.
- In a sauté pan over medium high heat, lightly brown off the breaded chicken on both sides.
- Place the chicken on a sheet tray and into the oven to finish cooking. Once the chicken reaches an internal temperature of 165 degrees, remove from the oven to rest for 10 minutes.
- Make the alfredo sauce.
- In a saucepot, add oil and garlic and cook lightly over low heat to sweat the garlic. (do not brown)
- Add white wine and reduce by 75%.
- Add cream and bring to a simmer. Cook for 10-15 minutes until slightly thickened.
- Season with Caesar Wing Rub.
- To finish the pasta and plate, add a portion of pasta to a large sauté pan and add ½ cup of sauce along with ¼ cup of parmesan cheese.
- Place over low heat, stirring and tossing constantly until the cheese has melted and the pasta is hot.
- Plate the pasta and top with sliced chicken.
- Garnish with extra shredded cheese and chopped parsley.